Sentences with phrase «on edge of dough»

Place your index fingers 1 cm (1/2») apart on the edge of the dough and push the dough up with your thumb between your two fingers.

Place filling on edge of dough, roll and cut.

Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork.

Place another puff pastry square on top, brush some reserved egg mixture on edges of dough and seal with fork.

Not exact matches

If you are feeling adventurous you can put one hand under the pie dough still on the wax paper, hold one edge of the wax paper so that the top arm crosses over your bottom arm and flip the pie dough over top of the filling and bottom dough.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Place an empty piece of dough on top of the cheese and carefully seal the edges.

Pour half of the sauce on each pizza crust and spread to the raised edges of dough.

To seal the edges, rub a small amount of cold water on each dough seam.

The raw dough was like soft play dough and very easy to manipulate with only a bit of cracking on the edges (I easily moulded this back into shaped with my fingers).

Each slit should be about an inch apart on the outer edge of the dough round, for a total of about 32 slits.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Gather the edges of the disk tightly into the center, then flip the ball over and rotate it on the countertop while using the edges of your hands to tuck the edges of the dough underneath.

Spread Alfredo sauce on dough to within 1 inch of the edge.

Spoon in the filling — there will probably be a little bit of filling left over; let it cool and stick it in the fridge for feasting on the following day — and place the remaining dough on top, pinching around the edges with your fingers to seal the lid.

Brush the outside edges of each bowl with the egg wash, then place the dough on top.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

On a 14 inch square piece of parchment paper, flour the top of the first piece of dough and, using a rolling pin, roll into a 12 inch round, rolling it thinner toward the center and thicker along the edge to create a crust.

Spread the tomato sauce on the dough, leaving about 1 / 2 - inch of the dough at the edges.

Fold the edges of the dough (the part without any filling on it) inwards to form a «heart» around the filling.

Place the tomato mixture in the center of the dough, leaving about 2 inches on the edges.

Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough.

Then place the rolling pin on the edge of your pie pan and unravel the dough.

Bake in the centre rack of your oven until edges are just turning golden, about 20 - 25 minutes, depending on how thin you rolled the dough and how aggressive your oven is (my oven is very aggressive so these cookies only took 15 minutes!)

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Roll the dough up jelly roll style, seal the edges and cut some vents on top, OR cut 1/2 inch strips on the sides of the dough with a pizza cutter, then alternatively criss cross one strip of dough from each side to make a pattern, folding the edges over on the top and bottom of the stromboli.

Add topping sugar and cinnamon to remaining melted butter and spread on top of the edges of the buns so that it melts between the folds of dough.

I ended up letting dough drip off the edge of a mixing spoon into the water then baking when all done with cheese then putting sauted onions on top.

Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

Take a round bowl and place on top of rolled out dough, cut around the edges to make them round.

Set the dough on top, short edge facing you, and sprinkle with another 1/4 of the sugar.

Arrange the second rectangle of dough on top of the cod filling and use your fingers to roll and crimp the edges of the dough together, making sure to create a good seal.

With the palms of your hands rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

Assemble the pizza Spread the bean mixture evenly on top of the dough round, to within 1/2 inch of the edges.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers.

With the palm of your hand rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.

Arrange the apples in a large circle on top of the dough, overlapping and leaving about 1 - inch of space around the edge of the dough.

When the pizza dough is set, remove the foil and scatter the tomatoes on top of the dough, leaving the edge of the crust exposed.

Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with milk generously.

Here's how I tell the first rise is done: There are bubbles on top (like the photo above in the tutorial), and I also look at the edges of the dough along the bowl.

Add 1/2 a tablespoon of nutella into each square of dough, then fold into the shape of a triangle and using a fork pierce down on the outer edges (on both sides) to seal the dough, add them to a baking tray lined with parchment paper

Brush the edges with a little water and place the spare pieces of dough on top of the other two pieces of dough and carefully press together, sealing up the edges.

Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish).

The key here is to keep your work surface lightly floured (too much will dry out the dough), and apply slightly more pressure on the outer edges than the center of the circle.

With lightly floured hands, pull the edges of the dough into the centre to form it into a round or oval shape (depending on the shape of the pot you're using).

Place another circle of dough on top and pinch the edges together.

Spoon melted chocolate on top of brownie dough - filled chocolate cups, making sure that it reaches the edges so the brownie dough is completely surrounded by chocolate.